1st Sem l Food Production l Solved Papers l 2018-19

Q.1. Define sauces. Name the six mother sauces. Indicate ingredient for each as under:
(i) Basic liquid
(ii) Thickening / Emulsifying agent
(iii) Flavouring ingredient

Sauces are liquid or semi-liquid preparations that are used to add flavor, moisture, and visual appeal to dishes. They are an essential component of many cuisines and can be made with a variety of ingredients.

The six mother sauces are:

• Béchamel sauce – made with milk, flour, and butter as the basic liquid, a roux (flour and butter cooked together) as the thickening agent, and nutmeg as the flavoring ingredient.
• Velouté sauce – made with white stock (chicken, fish or veal), butter, and flour as the basic liquid, a roux as the thickening agent, and white wine as the flavoring ingredient.
• Espagnole sauce – made with brown stock (beef or veal), mirepoix (onions, carrots, and celery), tomato puree, and brown roux as the thickening agent.
• Tomato sauce – made with tomatoes, onions, garlic, and herbs as the basic liquid, and a roux as the thickening agent.
• Hollandaise sauce – made with egg yolks, butter, lemon juice, and white wine vinegar as the basic liquid, and emulsification (whisking the ingredients together) as the thickening agent.
• Mayonnaise is a cold, emulsified sauce made from oil, egg yolks, vinegar or lemon juice, and seasonings.

The ingredients for each of the six mother sauces are as follows:

• Béchamel sauce – milk (basic liquid), flour and butter (roux as the thickening agent), and nutmeg (flavoring ingredient).
• Velouté sauce – white stock (chicken, fish or veal), butter and flour (roux as the thickening agent), and white wine (flavoring ingredient).
• Espagnole sauce – brown stock (beef or veal), mirepoix (onions, carrots, and celery), tomato puree, and brown roux (thickening agent).
• Tomato sauce – tomatoes, onions, garlic, and herbs (basic liquid), and a roux (thickening agent).
• Hollandaise sauce – egg yolks, butter, lemon juice, and white wine vinegar (basic liquid), and emulsification (thickening agent).
• Mayonnaise is a cold, emulsified sauce made from oil, egg yolks, vinegar or lemon juice, and seasonings.

Q.2. Classify soups with suitable examples. Write the recipe of 5 lit. consommé julienne.

Classifications of soups:

• Clear soups: Consommé, bouillon, and broth.
• Thick soups: Cream soups, purees, and bisques.
• Cold soups: Gazpacho, vichyssoise, and fruit soups.
• International soups: Minestrone, tom yum, and borscht.
• Special occasion soups: Wedding soup, gumbo, and matzo ball soup.

Recipe for 5 liters consommé julienne:

Ingredients:

1. 5 liters of clear soup (made from beef, chicken or fish bones)
2. 500g of julienne-cut vegetables (carrots, onions, and celery)
3. Salt and pepper to taste
4. 4 egg whites
5. 1kg of lean ground beef

Instructions:

1. Add the clear soup to a large pot and bring it to a boil over medium heat.
2. Add the julienne-cut vegetables, salt, and pepper to the pot and reduce the heat to a simmer.
3. In a separate bowl, mix the egg whites and ground beef until well combined.
4. Add the beef mixture to the pot of soup and stir well to combine.
5. Allow the soup to simmer over low heat for about 1-2 hours, until the ground beef has coagulated and formed a raft on top of the soup.
6. Use a ladle to gently break a hole in the raft and strain the soup through a cheesecloth-lined sieve, discarding the raft and any solids.
7. Return the consommé to the pot and adjust seasoning as needed.
8. Serve the consommé hot, garnished with additional julienne-cut vegetables if desired.

 

Q.3. (a) Explain in detail the duties and responsibilities of the Executive Chef of a five-star hotel.

(a) The Executive Chef of a five-star hotel has a wide range of duties and responsibilities that are essential for the smooth functioning of the kitchen and food services. Some of these responsibilities include:

• Menu Planning: The Executive Chef is responsible for planning the menu and ensuring that it meets the expectations of the hotel’s guests.
• Food Preparation: The Executive Chef oversees the preparation of all food items and ensures that the food is of the highest quality.
• Kitchen Management: The Executive Chef is responsible for the overall management of the kitchen, which includes inventory control, scheduling, staffing, and budgeting.
• Training: The Executive Chef is responsible for training all kitchen staff, including cooks, chefs, and kitchen assistants.
• Quality Control: The Executive Chef is responsible for ensuring that all food items meet the hotel’s quality standards.
• Safety and Sanitation: The Executive Chef is responsible for ensuring that the kitchen is clean, safe, and free from any health hazards.
• Vendor Management: The Executive Chef is responsible for managing relationships with vendors and suppliers and ensuring that the hotel receives the best quality products.
• Guest Satisfaction: The Executive Chef is responsible for ensuring that guests are satisfied with the food and service provided by the kitchen.

 

(b) Draw the organization chart of the kitchen department of a five-star hotel.

 

Q.4. Explain briefly the following terms (any five):

(a) Mirepoix

(a) Mirepoix: A mixture of diced vegetables (carrots, onions, celery) used as a base for flavoring sauces, soups, stews, and other dishes.

(b) Flavonoid

(b) Flavonoid: A type of plant compound that provides color and flavor to fruits and vegetables and has potential health benefits such as antioxidant and anti-inflammatory properties.

(c) Carborundum

(c) Carborundum: A brand name for silicon carbide, an abrasive material used in sharpening knives and other cutting tools.

(d) Chiffonade

(d) Chiffonade: A slicing technique used to cut leafy vegetables or herbs into thin, ribbon-like strips.

(e) Al dente

(e) Al dente: A term used to describe pasta or other grains that are cooked so they are tender but still have a slight firmness when bitten.

(f) Double consommé

(f) Double consommé: A clear soup made from double-strained stock, which is a rich and flavorful liquid made by simmering meat, bones, vegetables, and other ingredients in water.

(g) Jus roti

(g) Jus roti: A French term for meat drippings, typically from a roast, which are collected and used to make a sauce or gravy.

(h) Sherry

(h) Sherry: A fortified wine from Spain, often used in cooking to add flavor to sauces, marinades, and stews.

(i) Dijon

(i) Dijon: A type of mustard made with white wine and originating from the city of Dijon in France, known for its strong flavor and smooth texture.

(j) Lard

(j) Lard: A type of rendered pork fat used for cooking or baking, typically used to add flavor and moisture to dishes such as pastries, pies, and roasted meats.

 

Q.5. Write short notes on the following (any two):

(a) Classical garnishes served with soups.

1. Croutons: Small cubes of toasted or fried bread that add crunch and texture to the soup.
2. Rouille: A garlic and chili-flavored sauce made with bread crumbs, olive oil, and saffron, typically served with fish soups.
3. Gremolata: A mixture of lemon zest, garlic, and parsley that is sprinkled on top of soups to add a bright, fresh flavor.
4. Julienne vegetables: Thinly sliced vegetables, such as carrots or leeks, that are cut into matchstick shapes and added to the soup as a colorful and flavorful garnish.
5. Herbs: Fresh herbs like parsley, chives, and thyme can be added to the soup as a garnish to provide a fresh flavor and aroma.

 

(b) Attitudes and behavior of kitchen staff.

1. Good communication skills: Kitchen staff must be able to communicate effectively with each other, as well as with servers and other restaurant staff.
2. Attention to detail: In a busy kitchen, even small mistakes can have a big impact on the final product, so kitchen staff must be detail-oriented and meticulous in their work.
3. Ability to work under pressure: Kitchens can be hectic and high-pressure environments, so kitchen staff must be able to work efficiently and calmly under stress.
4. Respect for hygiene and safety: Kitchen staff must follow proper hygiene and safety protocols to prevent foodborne illnesses and accidents.
5. Teamwork: A successful kitchen requires all staff members to work together as a team, so kitchen staff must be able to collaborate and support each other to achieve a common goal.

 

(c) Uses of eggs in cookery and bakery

1. Binding agent: Eggs can be used to bind ingredients together in dishes like meatloaf or meatballs.
2. Emulsifier: Egg yolks are used as an emulsifier in dishes like mayonnaise or hollandaise sauce to help ingredients that don’t normally mix well, like oil and water, combine smoothly.
3. Leavening agent: In baking, eggs can be used as a leavening agent to help cakes, soufflés, and other baked goods rise.
4. Thickener: Egg yolks can be used to thicken sauces and custards, like crème brûlée or pastry cream.
5. Coating: Beaten eggs can be used as a coating for fried or baked foods, like chicken or fish.
6. Garnish: Hard-boiled eggs can be sliced and used as a garnish for salads or as a topping for deviled eggs.

 

Q.6. What are salads? Explain the parts of a salad and the various salad dressings.

Salads are a mixture of raw or cooked ingredients served cold or at room temperature. They can be served as a side dish or as a main course. A salad typically consists of several parts, including the base, body, dressing, garnish, and seasoning.

1. Base: The base of a salad is the foundation of the dish and can include greens, vegetables, fruit, or grains. Examples of greens include lettuce, spinach, arugula, and kale. Vegetables can include cucumbers, tomatoes, carrots, and peppers. Fruit bases can include berries, melons, and citrus. Grains like quinoa, couscous, or pasta can be used as a base for a salad.
2. Body: The body of a salad consists of the main ingredients and provides the bulk of the dish. This can include protein sources like chicken, fish, tofu, or legumes, as well as cheese, nuts, seeds, or grains.
3. Dressing: The dressing is a liquid mixture of oil, vinegar or acid, and seasonings used to enhance the flavor of the salad. Popular dressing types include vinaigrettes, creamy dressings like ranch or Caesar, and fruit-based dressings like raspberry vinaigrette.
4. Garnish: The garnish is a decorative element that enhances the presentation of the salad. Examples of garnishes include croutons, chopped herbs, sliced fruit, or grated cheese.
5. Seasoning: Seasoning is used to enhance the flavor of the salad and can include salt, pepper, herbs, or spices.

Salad dressings are used to add flavor and moisture to the salad. Some of the popular salad dressings are:

1. Vinaigrettes: made with oil and vinegar, with added flavorings such as garlic, mustard, or herbs.
2. Creamy dressings: made with a base of mayonnaise, sour cream, or yogurt, with added flavorings such as garlic, cheese, or herbs.
3. Fruit-based dressings: made with fruit juice or puree, with added flavorings such as honey, ginger, or mint.
4. Caesar dressing: made with garlic, anchovies, lemon juice, Worcestershire sauce, and parmesan cheese.
5. Ranch dressing: made with buttermilk, sour cream, and herbs such as parsley, dill, and chives.

In conclusion, salads are a versatile and healthy dish that can be customized to suit individual tastes and preferences. Understanding the different parts of a salad and the various salad dressings can help create delicious and satisfying salads.

OR
Classify vegetables. What are the effects of heat on vegetables?

Vegetables can be classified into various categories based on their characteristics, such as:

1. Root Vegetables: These are vegetables that grow underground, such as carrots, beets, and potatoes.
2. Leafy Vegetables: These are vegetables that have edible leaves, such as spinach, lettuce, and kale.
3. Cruciferous Vegetables: These are vegetables that belong to the cabbage family, such as broccoli, cauliflower, and Brussels sprouts.
4. Allium Vegetables: These are vegetables that belong to the onion family, such as garlic, onions, and leeks.
5. Stem Vegetables: These are vegetables that have edible stems, such as asparagus and celery.
6. Fruit Vegetables: These are vegetables that are actually fruits, such as tomatoes, cucumbers, and bell peppers.

The effects of heat on vegetables can vary depending on the type of vegetable and the cooking method used. Generally, heat can soften vegetables and break down their cell walls, making them easier to digest. It can also change their color, flavor, and texture. Overcooking can cause vegetables to lose their nutrients and become mushy. Some vegetables, such as broccoli and Brussels sprouts, can release unpleasant odors when overcooked. Blanching, steaming, and stir-frying are some cooking methods that can help retain the nutrients and texture of vegetables while cooking them.

 

Q.7. What are shortenings? Explain the role of shortenings and their varieties.

Shortenings are fats that are used in baking and cooking to improve texture, flavor, and moisture in food products. Shortenings are solid at room temperature and melt easily when heated, making them ideal for use in various food preparations. Here are some key points about shortenings:

1. Role of Shortenings: Shortenings play a crucial role in the baking industry by contributing to the texture, flavor, and structure of baked products. They help create a tender crumb, flaky pastry, and a smooth, creamy texture in frostings and fillings. They also help to maintain the moisture content in baked products and prevent them from drying out.
2. Varieties of Shortenings: There are several types of shortenings available in the market, including vegetable shortening, animal shortening, butter, margarine, and lard. Each type has unique properties that make them suitable for different applications.
3. Vegetable Shortening: This type of shortening is made from vegetable oils, such as soybean, cottonseed, or palm oil. It is an ideal substitute for butter or lard in baking as it is flavorless, affordable, and widely available.
4. Animal Shortening: This type of shortening is made from animal fats, such as beef or pork. It has a high melting point and imparts a unique flavor to baked goods, making it a popular choice in traditional recipes.
5. Butter: Butter is a natural fat that is made from cream. It has a rich, creamy flavor and is used in a variety of baked goods, including cookies, cakes, and pastries. However, it has a low melting point, which can cause baked goods to spread.
6. Margarine: Margarine is a vegetable-based fat that is similar to butter in taste and texture. It is often used as a substitute for butter in baking and cooking.
7. Lard: Lard is a type of animal fat that is obtained from pig fat. It has a high melting point and is often used in pie crusts and other baked goods that require a flaky texture

Effects of Shortenings on Baked Goods:

1. Texture: Shortenings help to create a tender and flaky texture in baked goods. They do this by coating the flour particles and preventing gluten formation, which makes the baked goods tough.
2. Moisture: Shortenings help to retain moisture in baked goods and prevent them from becoming dry and crumbly. They do this by forming a barrier around the baked goods and preventing moisture loss.
3. Flavor: Shortenings can have a significant impact on the flavor of baked goods. Animal shortening and butter can add a distinct flavor to baked goods, while vegetable shortening is flavorless.

In conclusion, shortenings play a critical role in the baking industry by contributing to the texture, flavor, and moisture content of baked goods. There are several types of shortenings available, each with unique properties that make them suitable for different applications. Understanding the effects of shortenings on baked goods is essential to produce high-quality products.

 

OR
Classify thickening agents. What is the role of thickening agents in cookery?

Thickening agents are used in cookery to increase the viscosity of a liquid or a sauce. They are used to enhance the texture, consistency, and appearance of the dish. Thickening agents can be classified into several categories based on their source, chemical composition, and properties. The following are the common types of thickening agents used in cookery:

1. Roux: Roux is a mixture of fat and flour cooked together and used as a thickening agent. It is one of the most common thickening agents used in soups, stews, gravies, and sauces. Roux is classified into three types: white roux, blond roux, and brown roux. White roux is cooked for a short period, and it is used to thicken white sauces, while brown roux is cooked for a longer time and is used to thicken brown sauces.
2. Starches: Starches are the most commonly used thickening agents in cookery. They include cornstarch, potato starch, and arrowroot. Starches are gluten-free and are preferred over flour for thickening sauces, as they do not leave a floury taste. Starches are usually mixed with cold water to form a slurry, which is then added to the hot liquid and cooked until thickened.
3. Gelatin: Gelatin is a protein-based thickening agent derived from animal collagen. It is used to thicken desserts, sauces, and gravies. Gelatin is available in powdered or sheet form, and it needs to be soaked in cold water before using it to thicken the liquid.
4. Egg yolks: Egg yolks are used as a thickening agent in custards, creams, and sauces. They add richness and flavor to the dish and provide a smooth and creamy texture.
5. Vegetable purees: Vegetable purees like pumpkin, carrots, and sweet potatoes are used to thicken soups, sauces, and gravies. They add flavor, color, and nutrition to the dish.
6. Beurre manie: Beurre manie is a mixture of equal parts of flour and butter, which is kneaded into a paste and used to thicken sauces.

The role of thickening agents in cookery is to increase the viscosity of a liquid or a sauce. They help to bind the ingredients together and enhance the texture and consistency of the dish. Thickening agents also help to prevent separation and maintain the stability of the emulsion. They are used to create smooth and creamy textures in sauces and gravies.

Q.8. Define the process of cooking. What are the various methods of cooking? Explain any two wet methods of cooking.

Cooking is the process of preparing food through the application of heat. There are many different methods of cooking, each of which produces a unique flavor and texture in food.

Various methods of cooking include:

• Dry heat cooking methods such as roasting, grilling, baking, sautéing, and frying.
• Moist heat cooking methods such as boiling, steaming, simmering, poaching, and braising.
• Combination cooking methods that use both dry and moist heat, such as stewing, pressure cooking, and sous vide.

Wet cooking methods involve cooking food in a liquid such as water, broth, or sauce. Here are two examples of wet cooking methods:

• Boiling: Boiling is a method of cooking where food is cooked in boiling water or liquid. This method is often used for cooking vegetables, pasta, and grains. The food is submerged in the boiling liquid and cooked until it reaches the desired texture. Boiling is a quick and easy method of cooking, but it can cause some loss of nutrients in the food.
• Poaching: Poaching is a gentle method of cooking where food is cooked in a simmering liquid, such as water, milk, or stock. This method is often used for delicate foods such as eggs, fish, and fruit. The food is placed in the liquid and cooked at a low temperature until it is cooked through. Poaching helps to retain the flavor and nutrients of the food, and it is a healthy cooking method.

In conclusion, cooking is an essential process that transforms raw food into a delicious and nutritious meal. There are various methods of cooking, and each has its advantages and disadvantages. Wet cooking methods involve cooking food in a liquid, which can help retain nutrients and produce flavorful dishes. Boiling and poaching are two examples of wet cooking methods that are widely used in cooking.

OR
Explain in detail the aims and objectives of cooking food. What are the various textures and consistencies in food?

The aims and objectives of cooking food are numerous, but they can be broadly categorized into four main areas: palatability, nutritional value, food safety, and convenience. Below are explanations of each area and their respective aims and objectives.

Palatability:

The aim of palatability is to make food taste good and to appeal to the senses of sight, smell, taste, and texture. The objectives of palatability are:

• To enhance the natural flavors of food through cooking techniques, seasonings, and spices.
• To create attractive presentations that appeal to the eyes.
• To provide a variety of textures and consistencies in the food, such as crispy, creamy, chewy, etc.
• To balance the five basic tastes: sweet, salty, sour, bitter, and umami.

Nutritional value:

The aim of nutritional value is to ensure that food is healthy and provides essential nutrients to the body. The objectives of nutritional value are:

• To preserve the nutrients in the food through proper cooking techniques.
• To select ingredients that are rich in essential vitamins, minerals, and other nutrients.
• To create balanced meals that provide a variety of nutrients.
• To control the portion sizes to prevent overeating and to maintain a healthy weight.

Food safety:

The aim of food safety is to prevent foodborne illnesses and to ensure that the food is safe for consumption. The objectives of food safety are:

• To ensure that the ingredients are fresh and free from contamination.
• To handle food properly and to prevent cross-contamination between raw and cooked foods.
• To cook food to the correct temperature to kill any harmful bacteria.
• To store food at the correct temperature to prevent the growth of harmful bacteria.

Convenience:

The aim of convenience is to make cooking and meal preparation easier and more efficient. The objectives of convenience are:

• To use time-saving cooking techniques, such as slow cookers, pressure cookers, and microwaves.
• To plan meals in advance and to use meal prep techniques, such as batch cooking and freezing.
• To use pre-prepared ingredients, such as frozen vegetables or canned beans, to save time.

Textures and consistencies:

In food Textures and consistencies refer to the physical properties of the food that affect its overall eating experience. Below are some examples of textures and consistencies in food:

• Crispy: Foods that are crispy have a crunchy texture on the outside and are often fried or baked.
• Chewy: Foods that are chewy require more effort to eat and often have a rubbery texture, such as beef jerky or gummy candy.
• Creamy: Foods that are creamy have a smooth, soft texture, such as mashed potatoes or ice cream.
• Flaky: Foods that are flaky have a layered texture that easily falls apart, such as croissants or puff pastry.
• Grainy: Foods that are grainy have a coarse texture, such as couscous or quinoa.
• Tender: Foods that are tender are easy to cut and chew, often because they have been cooked for a long time, such as slow-cooked meat.

In conclusion, cooking has various aims and objectives, including palatability, nutritional value, food safety, and convenience. Achieving these aims requires knowledge of cooking techniques, ingredient selection, and meal planning. Additionally, textures and consistencies in food can greatly affect the eating experience and should be considered when preparing meals.

Q.9. What are the various types of sugar? Discuss about cooking of sugar.

There are several types of sugar commonly used in cooking, including white granulated sugar, brown sugar, powdered sugar, and liquid sugars such as honey and molasses. Each type of sugar has its own unique properties and is used for different purposes in cooking.

Cooking sugar involves heating it to various temperatures to achieve different results. Here are some common cooking techniques used with sugar:

• Caramelization: This process involves heating sugar until it melts and turns a golden brown color. It is often used in desserts like crème brûlée, flan, and caramel sauce.
• Boiling: When sugar is boiled with water, it creates a syrup. The longer the sugar is boiled, the thicker the syrup becomes. This technique is used in making caramel, candy, and jams.
• Creaming: This technique involves mixing sugar with butter or other fats until they become light and fluffy. It is often used in making cakes, cookies, and other baked goods.
• Dusting: Powdered sugar is often used to dust desserts like cakes, pastries, and donuts.
• Melting: When sugar is heated and melted, it becomes liquid and can be used as a sweetener in a variety of dishes. Liquid sugars like honey and molasses are often used in marinades, sauces, and dressings.

The aim of cooking with sugar is to enhance the flavor and sweetness of a dish. Sugar also helps to tenderize baked goods and can help to preserve foods like jams and jellies. The texture and consistency of sugar can vary depending on the type of sugar used and the cooking method employed.

In terms of texture and consistency, here are some common types:

• Granulated Sugar: This is the most common type of sugar used in baking and cooking. It has a fine texture and is often used in recipes that require sugar to be dissolved quickly.
• Brown Sugar: Brown sugar is a mixture of granulated sugar and molasses, which gives it a moist texture and a rich flavor. It is often used in making cookies, cakes, and other baked goods.
• Powdered Sugar: Also known as confectioners’ sugar, powdered sugar is finely ground and has a powdery texture. It is often used to make frosting, icing, and other decorative elements for desserts.
• Liquid Sugar: Liquid sugars like honey, molasses, and corn syrup have a thicker, more viscous consistency than granulated sugar. They are often used in recipes that require a liquid sweetener.
• Caster sugar: Also known as superfine sugar, caster sugar is very finely ground and dissolves quickly. It is often used in delicate baked goods like meringues or sponge cakes.
• Demerara sugar: This is a coarse, brown sugar with a natural caramel flavor. It is often used in British baking, as well as in specialty coffee drinks.

In summary, cooking with sugar involves a variety of techniques and types of sugar, each with its own unique properties and uses. Understanding the different types of sugar and how to cook with them can help to enhance the flavor and texture of your dishes.

Q.10. Match the following:

(a) Bovine              (i) Consommé
(b) Cloute              (ii) Browning
(c) Chlorophyll       (iii) Butchery
(d) Bulls eye          (iv) Sugar
(e) Blond                (v) Omlette
(f) Braising             (vi) Fried egg
(g) Raft                  (vii) Roux
(h) Lecithin            (viii) Béchamel
(i) Boucher             (ix) Emulsification
(j) Demerara           (x) Spinach

Solution:

(a) Bovine                   (iii) Butchery
(b) Cloute                    (ii) Browning
(c) Chlorophyll             (x) Spinach
(d) Bulls eye                (vi) Fried egg
(e) Blond                     (viii) Béchamel
(f) Braising                   (ix) Emulsification
(g) Raft                         (i) Consommé
(h) Lecithin                  (ix) Emulsification
(i) Boucher                   (iii) Butchery
(j) Demerara                 (iv) Sugar